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Monday, August 3, 2009

chicken biryani

This is another dish we love, it is pretty simple but takes a little time because you pre-cook the chicken and make the stock. I will often make the stock earlier in the day and then make the biryani when we get home from soccer training. If you are short on time you can buy a BBQ Chook from the deli and use store bought stock. It is also simple to use with another meat. I sometimes use left over roast beef or lamb and make a stock from the bones. This recipe has been adjusted to my family size, for a smaller family reduce rice to 2 cups and stock to 3.5 cups for a larger family increase rice and stock accordingly

Chicken Biryani
(serves 8)

1 whole chicken (it doesn't matter if it is frozen, I use a size 20 and will usually have some chicken left over for lunch or something else)
celery (you can use the tops)
water to cover chicken 6-8 cups

Place all ingredients into a large pot and bring to the boil, reduce heat and simmer for 1-1.5 hrs, you know that it is ready when the chicken is falling off the bone. Remove chicken and set aside to cool, break meat up into small pieces, this will be your meat for the dish, you can save bones and skin to make another stock if you wish. Strain vegetables from the stock and discard. Set stock aside.

2 T oil
3 doz whole almonds
2 onions sliced into rings

Heat oil in a large fry-pan or wok on med-high heat and gently fry the almonds until they are golden. Remove and rest on absorbent paper, fry onions rings until soft and translucent. Remove from pan and rest on absorbent paper.

2 T ginger peeled and grated
2 cloves garlic crushed
1 large onion, diced
4 cardamom pods, crushed
8 whole cloves
2 cinnamon sticks
1/4 C yoghurt
1/2 t turmeric powder
3 C basmati rice,raw
5 + cups stock
chicken meat
sprig of coriander
optional extras: frozen green peas, sultanas

1. In a large wok or fry-pan fry the diced onion, garlic, ginger, cloves, cardamom pods and cinnamon.
2. Reduce heat to a simmer, add yoghurt and turmeric, mix to combine.
3. When all mixed sprinkle on rice, pour on 5 cups chicken stock, add salt (do not use salt is using bought stock), cover and simmer for about 15 minutes- keep an eye on it you may need to add more stock.
4. If adding sultanas and/or peas add after 10 minutes.
5. When the rice is cooked through turn off the heat and stir through chicken pieces and leave for a couple of minutes.
6. Spoon onto a serving platter and top with dollops of yoghurt, onion rings, almonds and some fresh coriander.

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